Low Carb Instant Pot Egg Roll in a Bowl
This Low Carb Instant Pot Egg Roll in a Bowl with ground chicken and coleslaw mix is a delicious Chinese takeout-inspired dinner idea that comes together in less than 30-minutes!
Get ready for the easiest one pot weeknight dinner evaaaaaaa!
This Low Carb Instant Pot Egg Roll in a Bowl is a delicious, easy dinner idea that comes together with the help of your pressure cooker – I’ve done a version of it on the stovetop (what I deemed Potsticker Bowls) but the Instant Pot version is so much easier and honestly makes lunch prep so easy.
I mean really, I think the Instant Pot is just MADE for meal prep. You dump everything in a giant pot, then the cooking time is completely hands free. The only way you can ever replicate that is with the slow cooker or a sheet pan meal, but as we all know the oven uses up so much hydro and takes a while to preheat, and the slow cooker is, well, SLOW.
If you want dinner ready to go in less than 30 minutes with no attending to it during the cooking process, then the Instant Pot is where it’s at!
This Low Carb Instant Pot Egg Roll in a Bowl is a simple mix of ground chicken (you can use ground turkey, pork or beef too) along with two bags of coleslaw mix, mushrooms, some green onions and pantry staples like sesame oil, soy sauce, chicken broth and sesame seeds.
Super easy right?
If you’re looking to add some grains to this Instant Pot Egg Roll in a Bowl, you could add in some jasmine rice or quinoa and a little bit more broth – in this case, I would say 2 extra cups of broth and 1 cup of rice/quinoa would suffice, but honestly these bowls are so filling you won’t even miss the carbs!
They’re such a creative way to enjoy “takeout” at home and you’ll be surprised to find out you probably already have most of the ingredients on hand at home!
Now there is a technique to making this Instant Pot Egg Roll in a Bowl so be prepared to take a couple extra steps other than just dumping everything in the Instant Pot. But it isn’t hard or time consuming, I swear!
You basically cook the ground chicken with a bit of chicken broth, sesame oil, soy sauce, garlic and mushrooms – you’ll need the broth in the bottom to keep the chicken moist. From there, you’ll stir in two bags of coleslaw mix and your green onions, along with your sesame seeds.
Now, I know what you’re thinking.
Throwing in this much raw cabbage will cause the food to be cold in the end, and you’re partially right. The hot chicken, mushroom and broth mixture really only semi-cooks the cabbage mix, but that’s what allows this to be such a super quick and easy one pot meal.
Once you’ve got everything mixed together and have let it sit for about 5 minutes, you’re going to want to microwave each serving size for a minute or two just to get everything piping hot.
But hey, it’s way better than overcooked, shrunken up cabbage right?
I will admit, if you only like your veggies tender crisp and not super thoroughly cooked, this Low Carb Instant Pot Egg Roll in a Bowl probably isn’t for you.
But I really do like my veggies only slightly steamed, and I’ve heard they retain a lot more nutritional value when cooked this way so it’s up to you to decide what you like.
If you still have your heart set on making a stir fry in the Instant Pot, these Instant Pot Chicken Fried Rice Bowls are probably right up your alley, so here’s an alternative for you anyway!
Will you be making this Low Carb Instant Pot Egg Roll in a Bowl?
This is the quickest, easiest way to make a delicious stir fry hands-free and I can’t wait for you to try it!!!